I call this recipe peachy-keen because it has such great peach flavor and a velvety texture – without the need for an ice cream maker. Roasting the peaches first concentrates the juices and flavor, and sweetened condensed milk lightened with whipped cream provides the wonderful texture. Be sure to read Baking Together #47: Peachy-Keen No-Churn Ice Cream for all the tips and substitutions (including how to use other fruit in this recipe) before you begin.
Makes about 4 cups
- 1 1/4 – 1 1/3 pounds (about 3 to 4) ripe peaches, rinsed, dried
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup (6 ounces) heavy cream, chilled
- 1 teaspoon pure vanilla extract
- Pinch of table salt
Make the puree
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. Cut the peaches in half, remove the pits and cut into about 1-inch chunks. Put the peaches in an 8-inch square baking pan (I use Pyrex). Bake, stirring two or three times, until they have collapsed (very, very soft) and the juices are thickened and vigorously bubbling, 24 to 28 minutes. Move the baking pan to a rack to cool for about 15 minutes.
3. Scrape the fruit and the juices into a 4-cup measure (you should have about 1 1/3 cups) and add the condensed milk. Using an immersion blender, process until smooth, scraping down the sides. (This can also be done in a blender or food processor, in which case you would transfer to a bowl before chilling.) Cover and refrigerate, stirring occasionally, until very cold, about 2 hours or up to 2 days. For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently until very cold.
4. While the mixture is chilling, arrange a 6-to 8-cup loaf pan (I use Pyrex) in the freezer so that it is level. If you are using the ice cream for the Ice Cream Sandwiches, see note about lining the pan before freezing.
Make the ice cream
1. Using a stand mixer (with the whisk attachment) or handheld mixer, begin whipping the heavy cream, vanilla and salt on medium-low speed. Gradually increase to medium-high speed and whip until thick enough to hold firm peaks when the beater is lifted, about 2 minutes. Make sure to stop the mixer and scrape the sides of the bowl occasionally. 2. Add half of the chilled peach mixture and, using a rubber spatula, fold gently until just barely blended. Add the remaining peach mixture and continue folding until just blended.
3. Pour and scrape the mixture into the chilled loaf pan and freeze until the top is firm, about 2 hours. Cover the surface directly with plastic and freeze until very firm, about 3 more hours or up to 3 days. To serve, let the ice cream rest at room temperature for a few minutes to soften slightly before scooping.
